Pori Urundai is made in all households of Tamil Nadu especially on Karthigai Deepam. While many make these balls using Arisi pori, it is a custom in our home to make it with Nel Pori. The Urundai (balls) made using Nel Pori, which we call to differentiate as “Karthigai Pori Urundai”, is only offered to God as Prasad and the other one using arisi pori is given to neighbors and eaten at home as just a snack. In my In-laws house, my MIL gets fresh Nel (Paddy) from the fields and roasts to pop them and makes these balls on the day of Maha Deepam. They do not even buy the pori from shops.
When I went to my MIL’s place for Diwali, she wanted to pack freshly popped Nel Pori, so that I could make these balls for Karthigai Deepam instead of buying from shop. If I had thought that roasting the paddy to pop them was a simple task, I was wrong. She had a clay pot on the stove fuelled by fire wood in the backyard as that’s how its roasted, not on any other cook ware. You have to be really fast and roast without a gap. No ladle is used to turn them, but a bunch of sticks are used.
I too wanted to try my hand and just tried with a handful of paddy. They did roast but I had to pick them from the ground as they had spluttered all around the stove. Apparently I need a lot of practice was so obvious.
Nel Pori Urundai Recipe
Prep time: 10 mins | Cook time: 10 mins | Makes: 12 balls
Recipe Cuisine: South Indian | Recipe Category: Sweets
- Nel Pori – 4-1/2 cups
- Jaggery, grated – 1/2 cup
- Thinly sliced coconut pieces – 3 tbsp
- Roasted, de skinned, halved peanuts – 3 tbsp
- Dry ginger powder (sukku podi) – 1/4 tsp
- Cardamom powder – 1/2 tsp
- Water – 1/4 cup
Clean and remove the paddy husk from the pori (krispies/murmura).
Heat water in a wide, thick bottomed pan. Add the grated jaggery and let it come to a boil. Once it dissolves, pass the syrup through a sieve and filter it. Rinse the pan and return the syrup to the pan.
- Let the syrup cook over medium flame and keep checking for one string consistency. Keep a bowl half filled with water. If you pour a few drops of syrup in a bowl it should stay put at the bottom without getting dissolved. You should be able to collect a make a soft ball of the settled syrup.
Add roasted peanuts, sliced coconuts, dry ginger powder, cardamom powder and mix well. Now add 3-1/2 cups pori first and mix well. If you see syrup in the bottom of the pan then add 1/2 cup till you are able to mix it up. when you pull the ladle from the mixture you should be able to see fine, thin strings of the syrup.
- Grease both your palm with either ghee or sesame oil and make balls using both your palm. Press the ball by giving pressure from both your palm so that the syrup could bind the pori to remain as a ball. It will harden further when the syrup cools down.
- Store the Urundai (balls) in an airtight container and enjoy.
- Use “Paagu Vellam” the darker variety of jaggery for the recipe. Only then, you will get the right consistency and the balls will stay put.
- I used un processed jaggery that I got from the village where they make it, So I got a rich brown color.
- Add the peanuts and coconut slices to the hot syrup, only then they will not spoil.
- Do not add all the pori at one go. First use 3-1/2 cups then add by 1/2 cups. The pori needed depends on the quality and consistency of the jaggery. I used all the pori that I had mentioned in the ingredients. If I had used store bought jaggery, I would have used only 4 cups.
- The one string consistency of the jaggery is very important. If you take it off the stove before that, you will not be able to make the balls.
Technorati Tags: pori urundai recipe
,nel pori urundai
,how to make pori urundai for karthigai deepam
,karthigai deepam recipes
,rice krispies balls
,gluten free recipes
,indian sweets recipes
,festival sweet recipes
,nell pori urundai recipe
,aval pori urundai recipe
,arisi pori urundai
,karthigai pori urundai recipe
Labels: Gluten Free, Indian Sweets, Karthigai Deepam Recipes, Snacks, Vegan Recipes